Introduction to FST

Food Science and Technology (FST) is becoming gradually popular in Pakistan during the past few years. It deals with the study of selection, preservation, checking, processing, production, and distribution of food. The responsibilities of Food Science Technologists are to check the Microbiology, Physical and Chemical Composition of Food. It deals with all types of food around us and to maintain the hygienic level of food. This field is very diverse and falls in the list of high paying fields in Pakistan and abroad. Under this course, students would be able to get into interaction with the production, processing, preservation, packaging and their worldwide distribution. It also deals with the investigation and examination of all kinds of the foods around us in order to improve its quality for human safety.

BS degree in Food Science and Technology will be awarded per HEC Criteria after the successful completion of assigned credit hours. Students will be required to have CGPA of 2.50 at the time of graduation. 
BS program is equivalent to 16 years of education. The degree program fulfils all the curriculum requirements per HEC criteria, comprising of Compulsory, Foundation, Supporting and FST Specific Courses. The basic training on Research Project & Scientific Writing and Internship & Report Writing will also be imparted during 7th and 8th semesters, respectively.

Road Map

Food Science and Technology

  • Year 1, Semester 1

    S. No. Name of Subject Theory Practical Credits
  • 1Introduction to Food Science and Technology213
  • 2Islamic Studies202
  • 3Essentials of Biochemistry213
  • 4Introduction to Information Technology213
  • 5Pakistan Studies202
  • 6English-I303
  • Total16
  • Year 1, Semester 2

    S. No. Name of Subject Theory Practical Credits
  • 1Principal Human Nutrition213
  • 2Mathematics-I303
  • 3Food Chemistry303
  • 4English-II303
  • 5Statistics303
  • 6General Microbiology213
  • Total18

  • Year 2, Semester 3

    S. No. Name of Subject Theory Practical Credits
  • 1Food Microbiology213
  • 2Postharvest Technology213
  • 3Mathematics-II303
  • 4Community Nutrition213
  • 5Food Biotechnology213
  • 6Food Processing and Preservation213
  • Total18
  • Year 2, Semester 4

    S. No. Name of Subject Theory Practical Credits
  • 1Marketing and Business Management303
  • 2Unit Operation in Food Processing213
  • 3Fruits and Vegetables Processing213
  • 4Biostatistics303
  • 5Meat and Sea Food Technology213
  • 6Public Health, Milk and Meat Hygiene213
  • Total18

  • Year 3, Semester 5

    S. No. Name of Subject Theory Practical Credits
  • 1Food Plant Layout and Sanitation303
  • 2Cereal Technology213
  • 3Sugar Technology213
  • 4Food Process Engineering213
  • 5Instrumental Techniques in Food Analysis123
  • 6Beverage Technology213
  • Total18
  • Year 3, Semester 6

    S. No. Name of Subject Theory Practical Credits
  • 1Food Safety Management303
  • 2Communication Skills and Leadership Development303
  • 3Confectionery and Snack Foods213
  • 4Bakery Products Technology213
  • 5Dairy Technology213
  • 6Food Laws and Regulation303
  • Total18

  • Year 4, Semester 7

    S. No. Name of Subject Theory Practical Credits
  • 1Technology of Oils and Fats213
  • 2Food Packaging213
  • 3Poultry and Egg Processing213
  • 4Food Toxicology303
  • 5Stored Product Pests112
  • 6Research Projects and Scientific Writing112
  • Total16
  • Year 4, Semester 8

    S. No. Name of Subject Theory Practical Credits
  • 1Sensory Evaluation of Foods213
  • 2Extrusion Technology213
  • 3Food Product Development213
  • 4Food Quality Management202
  • 5Internship and Report Writing044
  • Total15

Admission Criteria

To apply for BS in any of the above-mentioned programs, a candidate must have at least 45% marks or 2nd division in F.Sc. Pre-Medical /A level or an equivalent.


The degree holders may work as food technologists, food engineers, food chemists, food analysts, production managers, quality control managers, quality assurance officers, product application officers, food inspector and food researchers in the areas of food pharmaceutical and cosmetic industries, ministries of Health, Education, Food & Agriculture and Science & Technology, academic and research organizations etc.

Fee Structure

BS Food Science and Technology ( 4 yrs, 8 semesters)

  • Courses Cr. Hrs. Fee per course Admission Fee Total Fee 1st Semester
  • 4713518,00025,000826,000115,000


The above-mentioned fee structure is for illustration purpose only. UCP reserves the rights to make changes in the Fee Structure whenever deemed necessary or appropriate.
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